Herb-Buttered Mushrooms
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 400. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 pound fresh mushrooms
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons margarine or butter
- 2 tablespoons dry sherry
- 1 tablespoon snipped basil or 1 teaspoon dried basil, crushed
- 1/4 teaspoon lemon-pepper seasoning or cracked black pepper
Instructions
- Halve mushrooms (quarter any large mushrooms). In a large skillet cook mushrooms, onion, and garlic in margarine or butter over medium-high heat till mushrooms are tender, stirring occasionally.
- Stir in sherry, basil, and lemon-pepper seasoning or pepper. Cook for 2 to 3 minutes more or till heated through.
- Microwave directions: Halve mushrooms (quarter any large mushrooms). In a 2-quart casserole micro-cook mushrooms, onion, garlic, and 1 tablespoon of the margarine or butter, covered, on 100% power (high) for 6 to 8 minutes or till mushrooms are tender, stirring twice. Drain. Stir in remaining margarine, sherry, basil, and lemon-pepper seasoning or pepper. Cook, uncovered, on high for 1 to 1 1/2 minutes more or till heat through, stirring once.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Sautéed baby bella (portobello) mushrooms.jpg" by Cheryl from River City (Richmond), VA, USA; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Saut%C3%A9ed_baby_bella_(portobello)_mushrooms.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.